We've Absolutely Bastardized Modern Wheat

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We've Absolutely Bastardized Modern Wheat

The gluten conversation is everywhere, but it's rarely nuanced. In this episode of Lila's Herbal Revolution, clinical herbalist and Ayurvedic practitioner Lila breaks down why all of a sudden nobody seems to be able to handle gluten anymore, and no, people aren't making it up. From the hybridization of modern wheat to weak digestive fire to gluteomorphins binding to opioid receptors in the brain, this is the real clinical picture of what's going on with gluten and why it matters for your health or your practice.

What We Cover
→ What gluten actually is and which grains contain it
→ Why modern wheat is not the same grain our ancestors ate, hybridization, higher gluten content, and new problematic constituents
→ The chemical gauntlet wheat goes through before it reaches your plate, fungicides, growth regulators, fumigation, irradiation
→ Why traditional cultures could handle wheat and we can't, fermentation, soaking, stone grinding, and eating it fresh in small amounts
→ The Ayurvedic lens, weak agni, ama, and why modern western lifestyle is dimming our digestive fire
→ How gluten is supposed to be digested and exactly where it goes wrong
→ Zonulin, leaky gut, and how gluten drives gut permeability
→ The difference between a food allergy and a food sensitivity, and why sensitivities are more sinister
→ Why allergy testing alone will miss most gluten reactivity and why elimination is still the gold standard
→ Celiac disease vs non-celiac gluten sensitivity and the spectrum in between
→ The inflammatory cascade, local, systemic, and full body downstream effects
→ Gluteomorphins, why gluten peptides cross the blood brain barrier and bind to opioid receptors
→ The allergic addict phenomenon in children and why picky eating is rarely just picky eating
→ Lila's personal clinical approach to gluten elimination and why she doesn't start there with everyone

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